Korean · Dinner
Korean Rice with Grilled Mackerel
Grilled mackerel fillet rubbed with salt and served over steamed short-grain rice, finished with a scallion-soy drizzle and sesame seeds. Mackerel skin crisps under high heat, rice stays plain, and the plate includes quick-pickled daikon and gochujang for heat.
$7
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
478Calories
36.8gProtein
20.4gFat
37.2gCarbs
6.8gSugar
2.1gFiber
1450mgSodium
95mgChol
4.1gSat Fat
780mgPotassium
65mgCalcium
2.4mgIron
9.5mcgVitamin B12
8.2mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat mackerel fillet dry with paper towel, season both sides with salt, and set at room temperature for 10 minutes.
2
Chill
Thinly slice daikon and toss with rice vinegar and sugar in a small bowl; refrigerate 10 minutes until translucent.
3
Grill
Heat vegetable oil in a skillet over medium-high heat. Grill mackerel skin-side down 4 minutes until skin crisps, then flip and cook 3 minutes until opaque.
4
Plate
Spoon rice into a bowl, lay mackerel on top, drizzle with soy sauce mixed with sliced scallion and sesame oil, scatter sesame seeds over fish, add drained daikon to one side, and dollop gochujang alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g mackerel fillet, skin on
- 1 1/2 cup280g cooked short-grain white rice
- 22 scallion
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp sesame seeds
- 2 tsp2 tsp gochujang
- 4 oz114g daikon
- 2 tbsp2 tbsp rice vinegar
- 1 tsp1 tsp sugar
- 1 tsp1 tsp salt
- 2 tsp2 tsp vegetable oil
